Directions

In a small bowl, combine the first five ingredients until smooth; set aside.

In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.

In the same skillet over medium heat, cook chicken in remaining oil for 5-6 minutes on each side or until chicken juices run clear. Stir cornstarch mixture and add to the pan. Add the peas, broth, mushrooms and celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice.Yield: 2 servings.

Originally published as Cashew Chicken in Cooking for 2
Summer 2009, p43